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Candy Bar Freezer Dessert

Total Time

Prep: 20 min. + freezing

Makes

15 servings

In Hoskins, Nebraska, Melissa Heberer combines butter pecan ice cream and instant pudding to create this sweet frozen treat. A crushed Butterfinger candy bar adds crunch to the tasty topping.

Ingredients

  • 2 cups graham cracker crumbs
  • 1 cup crushed saltines (about 30 crackers)
  • 1/2 cup butter, melted
  • 2 cups cold 2% milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 4 cups butter pecan ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 Butterfinger candy bar (2.1 ounces), chopped

Directions

  1. In a large bowl, combine the cracker crumbs and butter. Pat three-fourths of the mixture into an ungreased 13-in. x 9-in. dish. Cover and refrigerate.
  2. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in ice cream until blended. Spread over crust. Spread whipped topping over pudding layer.
  3. In a small bowl, combine chopped candy bar and remaining crumb mixture; sprinkle over whipped topping. Cover and freeze for at least 2 hours.

Nutrition Facts

1 piece: 320 calories, 19g fat (10g saturated fat), 34mg cholesterol, 375mg sodium, 34g carbohydrate (19g sugars, 1g fiber), 5g protein.

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